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Eating Off Duty with Jeremiah Stone

We explore what celebrated chefs eat outside their kitchens.
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Jeremiah Stone is the chef and co-owner of Contra and Wildair in New York City’s Lower East Side. This spring, he along with his chef/partner Fabián von Hauske Valtierra joined forces with Anthony Mangieri to bring the beloved restaurant Una Pizza Napoletana back to the Big Apple, adding small plates and desserts to the menu alongside Mangieri's renowned, naturally leavened pies.

Born in Washington, D.C., Stone previously held positions at The French Culinary Institute (now The International Culinary Center), Rino in Paris and Isa in Brooklyn. In 2016, he was named Food & Wine's "Best New Chef" and awarded a Michelin star for Contra. His first cookbook, A Very Serious Cookbook: Contra Wildair with von Hauske Valtierra, debuted this month.

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Mescolanza is the newest dish on the menu. Fresh ricotta, friarelli, cantabrian anchovy, horse mushrooms, and baby artichokes. Fun fun fun.

A post shared by Jeremiah Stone (@chefjeremiahstone) on

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What was the last thing you ate?
Margherita pizza from Una Pizza Napoletana.

It's your day off. What do you order for breakfast and where? (Outside of your own restaurants.)
I go to Wu's Wonton King and get some sticky rice, some rice rolls with scallions and cilantro wrapped around, and a fried donut. I'll always be a fat kid at heart. Wu's is a great industry spot that lets you BYOB.

Controversial question: Do you believe in brunch?
Not really. I never crave brunch items, unless it's Southern like grits and biscuits. Breakfast, however, is my jam. I go to this Dominican diner off of the Williamsburg bridge, El Castillo de Jagua. I get home fries and morir sonañdo (orange juice, milk, cane sugar and chopped ice).

What is your 2:00 a.m. food order or favorite spot?
Joe's Pizza, always. I always get a plain slice or pie, depending on how I'm feeling.

What is your local coffee shop?
Kind Regards. Iced coffee all year round.

Where do you go when you travel to your favorite city?
I spent a lot of time cooking in Paris, as a sous chef at Rino and a few other places. My go-to spots there are Le Chateaubriand, Le Dauphin, Septime and Clamato.

What is the "laziest" meal you put together for yourself this past week?
I scrambled an egg with some olive oil and charred scallion powder.

What is your favorite snack food?
Rice crackers.

What is your guilty pleasure and why?
Eating airplane food. I wish I could explain, but I just really love it.

Photo by Matty Yangwoo Kim.

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